It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.
I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.
2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.
3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.
4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).
5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.